Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Method for preparing fish sauce through rapid fermentation of gonads of sea cucumbers

A technology for fish soy sauce and gonads, which is applied in the field of preparing high-quality fish soy sauce, can solve the problem of no fish soy sauce and the like, and achieves the effects of unique flavor, rich nutrition and high quality

Active Publication Date: 2015-12-30
WENZHOU VOCATIONAL COLLEGE OF SCI & TECH
View PDF5 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no research reports and patent applications for preparing fish soy sauce by using sea cucumber gonads and fish leftovers

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] This embodiment relates to a method for preparing fish soy sauce by rapid fermentation of sea cucumber gonads, comprising the following steps:

[0024] (1) Beat 10 kg of sea cucumber gonads, add salt during the beating process, the weight of added salt is 8% of the weight of sea cucumber gonads, ferment for 7 days at 37°C; then add protease 100U / g, hydrolyze for 3 days, after the end of enzymatic hydrolysis, The temperature is raised to kill the enzyme; the protease is a mixed enzyme of papain, trypsin and cathepsin, and the ratio of the three parts by weight is 3:2:5.

[0025] (2) Take 15 parts of bran, 9 parts of rice bran, 5 parts of millet and 10 parts of water and mix them well, steam them in a steamer for 1 hour under pressure at 0.2 MPa; quickly cool the obtained clinker to 42°C, put 0.06 parts each of Aspergillus oryzae strains and lactic acid bacteria strains, fully mixed, and the inoculated koji material is sent to step (1), the weight of the added koji materi...

Embodiment 2

[0032] This embodiment relates to a method for preparing fish soy sauce by rapid fermentation of sea cucumber gonads, comprising the following steps:

[0033] (1) Beat 10 kg of sea cucumber gonads, add salt during the beating process, the weight of the added salt is 15% of the weight of sea cucumber gonads, ferment at 40°C for 7 days; then add papain 120U / g, hydrolyze for 5 days, after the end of enzymatic hydrolysis , raise the temperature to inactivate the enzyme.

[0034] (2) Take 20 parts of bran, 13 parts of rice bran, 8 parts of millet and 13 parts of water and mix them well, steam the materials in a steamer for 1.5 hours under pressure at 0.3 MPa; quickly cool the obtained clinker to 45°C, then Add 0.08 parts of Aspergillus oryzae strains and 0.08 parts of lactic acid bacteria strains, and mix well. The koji material after inoculation is sent to step (1). The weight of koji material added is 9% of the sea cucumber gonad weight in step (1). The fermentation temperature ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for preparing fish sauce through rapid fermentation of gonads of sea cucumbers. The method comprises steps as follows: (1), the gonads of the sea cucumbers are mashed to form paste, 100-120 U / g of protease is added, and the mixture is hydrolyzed for 3-5 days; (2), koji is inoculated for fermentation, and the mixture is fermented for 40-50 days; (3), exogenous fish viscera are added for fermentation; (4), yeast is added to a fermentation broth in the step (3), and the mixture is fermented for 40-50 days; (5), the fermentation temperature in the step (4) is reduced to 20-25 DEG C, and the mixture is fermented for 3-4 months; (6), the fermentation broth in the step (5) is sterilized and canned, and a finished product is obtained. In combination of a conventional fish sauce fermentation technology, improvement is performed; the whole fermentation process is in a low-salt state, and the stinking smell problem difficult to solve during preparation of the fish sauce is solved. According to the method, the fermentation time is short, and the prepared fish sauce tastes unique and has rich nutrition and certain health-care functions.

Description

technical field [0001] The invention relates to a method for preparing high-quality fish sauce by using sea cucumber gonads, and belongs to the technical field of aquatic product processing. Background technique [0002] Fish soy sauce is a traditional condiment, which is naturally fermented and brewed from low-value fish and shrimp or aquatic product processing scraps. Taste. With the increasing demand for fish sauce at home and abroad, the utilization of marine resources is becoming more and more limited, and it is also a development direction to seek to use the leftovers of seafood as raw materials for fish sauce production. [0003] The production of traditional fish soy sauce generally adopts the natural fermentation process, and the taste of the obtained sauce is good, but there are shortcomings such as long production cycle, high salt content and low scale production. In order to solve the bottleneck problem of industrial production, people explore Insulation fermen...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/29
CPCA23V2002/00A23V2400/11A23V2200/30A23V2250/76
Inventor 徐仰丽苏来金郑晓杰戴璐怡林胜利王海棠
Owner WENZHOU VOCATIONAL COLLEGE OF SCI & TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com